Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis
Using the protein of Cucumaria frondosa visceral mass as raw material, antio-xidant peptides were prepared by enzymatic hydrolysis with complex protease. On the basis of single factor experiments, the enzymatic hydrolysis process conditions were optimized by response surface methodology, and its ant...
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ftdoajarticles:oai:doaj.org/article:0c27ec3ff90647a9bc6b596a13179c97 2023-05-15T15:59:36+02:00 Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis Yunlong GAO Menghao XU Xiangzhong ZHAO 2022-01-01T00:00:00Z https://doi.org/10.13386/j.issn1002-0306.2021050159 https://doaj.org/article/0c27ec3ff90647a9bc6b596a13179c97 ZH chi The editorial department of Science and Technology of Food Industry http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050159 https://doaj.org/toc/1002-0306 1002-0306 doi:10.13386/j.issn1002-0306.2021050159 https://doaj.org/article/0c27ec3ff90647a9bc6b596a13179c97 Shipin gongye ke-ji, Vol 43, Iss 1, Pp 235-243 (2022) response surface method cucumaria frondosa visceral mass antioxidant peptides molecular weight distribution amino acid analysis Food processing and manufacture TP368-456 article 2022 ftdoajarticles https://doi.org/10.13386/j.issn1002-0306.2021050159 2022-12-30T19:39:47Z Using the protein of Cucumaria frondosa visceral mass as raw material, antio-xidant peptides were prepared by enzymatic hydrolysis with complex protease. On the basis of single factor experiments, the enzymatic hydrolysis process conditions were optimized by response surface methodology, and its antioxidant activity, molecular weight distribution and amino acid composition were analyzed. The results showed that the optimum process conditions were substrate mass fraction 4.4%, enzyme dosage 4887 U/g, pH7.0, enzymolysis temperature 56 ℃ and enzymolysis time 4.2 h. Under these conditions, the DPPH radical scavenging rate of 2 mg/mL hydrolysate was 89.18%±0.11%, the ABTS free radical scavenging rate and Fe2+ chelating rate of 0.5 mg/mL hydrolysate were 68.11%±0.12% and 72.59%±0.08%, the hydroxyl radical scavenging rate and reducing power of 1.5 mg/mL hydrolysate were 71.86%±0.09% and 0.7473±0.0105; Molecular weight distribution and amino acid analysis showed that the antioxidant peptides in the visceral mass of Cucumaria frondosa, peptides with a molecular weight of less than 1000 Da accounted for 94.26%, they were rich in acidic and hydrophobic amino acids and had high antioxidant activity and nutritional value. This study provides a technical reference for the development of deep processing industry of Cucumaria frondosa. Article in Journal/Newspaper Cucumaria frondosa Directory of Open Access Journals: DOAJ Articles |
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topic |
response surface method cucumaria frondosa visceral mass antioxidant peptides molecular weight distribution amino acid analysis Food processing and manufacture TP368-456 |
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response surface method cucumaria frondosa visceral mass antioxidant peptides molecular weight distribution amino acid analysis Food processing and manufacture TP368-456 Yunlong GAO Menghao XU Xiangzhong ZHAO Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
topic_facet |
response surface method cucumaria frondosa visceral mass antioxidant peptides molecular weight distribution amino acid analysis Food processing and manufacture TP368-456 |
description |
Using the protein of Cucumaria frondosa visceral mass as raw material, antio-xidant peptides were prepared by enzymatic hydrolysis with complex protease. On the basis of single factor experiments, the enzymatic hydrolysis process conditions were optimized by response surface methodology, and its antioxidant activity, molecular weight distribution and amino acid composition were analyzed. The results showed that the optimum process conditions were substrate mass fraction 4.4%, enzyme dosage 4887 U/g, pH7.0, enzymolysis temperature 56 ℃ and enzymolysis time 4.2 h. Under these conditions, the DPPH radical scavenging rate of 2 mg/mL hydrolysate was 89.18%±0.11%, the ABTS free radical scavenging rate and Fe2+ chelating rate of 0.5 mg/mL hydrolysate were 68.11%±0.12% and 72.59%±0.08%, the hydroxyl radical scavenging rate and reducing power of 1.5 mg/mL hydrolysate were 71.86%±0.09% and 0.7473±0.0105; Molecular weight distribution and amino acid analysis showed that the antioxidant peptides in the visceral mass of Cucumaria frondosa, peptides with a molecular weight of less than 1000 Da accounted for 94.26%, they were rich in acidic and hydrophobic amino acids and had high antioxidant activity and nutritional value. This study provides a technical reference for the development of deep processing industry of Cucumaria frondosa. |
format |
Article in Journal/Newspaper |
author |
Yunlong GAO Menghao XU Xiangzhong ZHAO |
author_facet |
Yunlong GAO Menghao XU Xiangzhong ZHAO |
author_sort |
Yunlong GAO |
title |
Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
title_short |
Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
title_full |
Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
title_fullStr |
Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
title_full_unstemmed |
Optimization of Preparation Process of Antioxidant Peptides in the Visceral Mass of Cucumaria frondosa by Response Surface Methodology and Its Composition Analysis |
title_sort |
optimization of preparation process of antioxidant peptides in the visceral mass of cucumaria frondosa by response surface methodology and its composition analysis |
publisher |
The editorial department of Science and Technology of Food Industry |
publishDate |
2022 |
url |
https://doi.org/10.13386/j.issn1002-0306.2021050159 https://doaj.org/article/0c27ec3ff90647a9bc6b596a13179c97 |
genre |
Cucumaria frondosa |
genre_facet |
Cucumaria frondosa |
op_source |
Shipin gongye ke-ji, Vol 43, Iss 1, Pp 235-243 (2022) |
op_relation |
http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2021050159 https://doaj.org/toc/1002-0306 1002-0306 doi:10.13386/j.issn1002-0306.2021050159 https://doaj.org/article/0c27ec3ff90647a9bc6b596a13179c97 |
op_doi |
https://doi.org/10.13386/j.issn1002-0306.2021050159 |
_version_ |
1766395535926755328 |